The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Denise Polzelbauer's Volkornbrot

headupinclouds's picture
headupinclouds

Denise Polzelbauer's Volkornbrot

This is a beginner's attempt at Denise Polzelbauer's family Volkornbrot, from Daniel Leader's Living Bread.  I ran my Mockmill 200 at a coarse setting and a used a coarse kitchen sieve to catch the required rye chops.  I used subsequent milling and flour sieves to create the coarse rye flour and (presumably finer) whole rye flour the recipe calls for.  All of this was done by sifting guesswork.  This was a slightly cumbersome process.  Milling rye at a coarse setting on the Mockmill creates cracked rye in addition to a large percentage of finer rye flour.  My understanding is coarse rye flour is beneficial in lieue of gluten for loaf shape and oven spring with 100% rye bakes.  Perhaps there is a single coarse setting that can produce a usable blend of rye chops and coarse flour.  The bake uses a two stage 32 hour rye sour build: an 8 hour Grundsauerteig and a 24 hour Schaumsauerteig.  The recipe called for 2 9x5 baking tins.  Somehow I don't have any, so I used a large pullman pan I recently purchased to make sandwich loafs.  This seemed to work out fine.  It calls for a desired internal temperature of 190 F, achieved after 1 1/2 hours at 375 F.  I checked it at 1 1/2 hours and measured 208 F.  Despite this discrepancy, it seems the loaf could still be baked longer.  Perhaps baking as a single mega loaf alters the equation slightly and is more tolerant of a hotter and longer bake.